Cheese coating



Patented Sept; 14, 1943 H t :cnEEsE COATING ameggp. 'ln'gleandlieon DyMink, Chicago, Ill.,

- asslgriors to Industrial Patents Corporation, I v Jhlcago,lll'., a corporation of Delaware u 1- No Drawing; Application April 10, 1939, 'Serial No. 267,175f f I I v s'ciai'ms (Cl.260---734) This invention relates to. an: improved Wax com j position particularlyadaptedior coatingcheese.

One of the objects of this invention is to ,pro-

vidca new wax having, a greatertensile strength and pliability than; paraffin 'or .,wax-lik e sub: stances.

Another. object; otthis, invention. is to provide a wax whlchispliable atlQw temperatures and is.

not, tacky at, temperatures ;as, high. as about 100 degreesrh, j

.,Another;object;of this invention is toprovide a cheese coating wax having a sumcient tensile strength andpliabillty to permitithe, coatingto be peeled from the cheese surface cleanly without breaking. I v

Other objects of this invention willbe apparent from the descriptionyandgclaims'which foli I :ll 1 I I In the, manufacture, of cheese, curd is pressed in 'a mold which has been partially. linedl ,gwith cheesecloth. The; shape of the mold, depends upon trade preference. in the locality, in which theproduct is to be marketed- .;;;It is usual to prepare cheese'in the; form o f blocks, or cylinders, most cheesebeingmolded in the fqrm of cylinders of varying sizes, such as midgets, twins, daisies, ed ar wheels'andlon horns;

After the curd; been in the mold under pressurela sufllcient time-to permit the curd to set, it is removed andplaced in a cooler at a .6

temperature offrom 40 degrees F. to 45 degrees F. for from one-to two days until a partial rind has formedon'th'e surface. The molded cheese is generally dipped in molten petroleum waxes, such as paraflln, or molten wax-like substances, at a temperature of about220 degrees F. to form wax, or a mixture .of/paramn'and amorphous a protective coating on the surface, to'prevent drying out of the cheese, and to prevent mold growth on the surface of the cheese. Mild cheese is usually aged for about sixty days and the better grades of cheese for extended periods which vary I up to approximately two years.

The usual wax-like or paraffin coating becomes checked or broken during the storage and bandling period, thereby exposing small areas of the cheese to the atmosphere. The'usual paraffin or wax-like coating becomes quite brittle at cooler temperatures and the coating easily chips from the surface of the cheese. Cheese is an excellent media for mold growth and soon after checking or breaking of the coating, mold will appear on the surface of the cheese, resulting in musty flavors, poor appearancaand cheese losses due to trimming.

Certaintypes of cheese are marketed in blocks from rubber hardness andv toughness of the wax.

wax will not'crack or chip from the surface of.

. weighing from one-quarter pound to'flve pounds;

vides an ,imperviouscoating which does net. be-n' come checkedor broken easily,; and may be removed when desired with the ease attending the useof film wrappers.

The wax of the present .invention may be emm n tlcularly efiective for' coating cheese. The wax ployed for many -usesand has been comprises a mixture cf petroleum wax, suchi as' paraffi n,'or other amorphous wax,suchas beeswax, and a syntheti Jihad r we s m The syntheti rubber resin doesnot possess an or the original physical properties ofiubbera It is a thermoplastic"condensation"derivative or product of rubber prepared by reacting rubber,

in solution in an organic solvent immiscible in water, with a halide of an amphoteric metal, for example, stannic chloride, ferric chloride,or aluminum chloride. The resulting reaction product is poured into a large volume of water containing a reducing agent, for example, sodium sulfite, and the mixture is then agitated vigorously to produce a. fine'emulsion. The volatile solvent is then removed by steam distillation and the synthetic rubber resin precipitated in finely divided form. The preparation of this synthetic rubber resin is described in United States Patent No. 2,052,423, granted August 25, 1936.

We have found that the addition of the above described synthetic rubber resin to parafiin, other petroleum waxes, or amorphous waxes, such as beeswax, forms a wax having a greater tensile strength and a greater pliability over a longer temperature range than the usual paraffin or wax-like substances employed in coating cheese. The synthetic rubber resin also increases the This new cheese, although the temperature of the cheese and coating maybe slightly above the freezing point of water. This new wax does not become sticky or tacky at temperatures as high as 100 degrees F. It is strongly adherent to the surfaces of objects, to which it is applied, particularly cheese, and when applied to cheese, it penetrates into the small crevices and holes in 1::

vcheese suriacathereby excluding air and in-' i iti the'giomth or mold on the mrfiaceoi the cheese. Although this wax'adher'es strongly to the surface of cheese; it has sufilcient tensile strengthand pliability to permit it to be peeled from the cheese surface cleanly without breaking In removing the coating from the cheese, the. coating has suiiicient tensile streng h to al'sqrex-x move the small portions of wax which have pane,- trated into the crevices and holes.

In preparing the wax of ounyimentifimgthe paraffin or other wax is heated to about 220 de grees' F. and the desired amount of the finelydividecl synthetic rubber resin is added and mixed 1a., The method '01 preparing awax-like com- 7 position adapted for coating cheese to form a with the melted wax." "mtingzis than disoom tinned and th'e mixtum is agrltatect until it begins to thicken. The .mixture is men The rubber resin first swells and witen the mixture is reheate'el tWaBOutYmO degrees- B'gfa v homogeneous liquid massie formed; 7 Theproportien of synthetic rubber resin which".

is added tothe wax is-dependent upon wax, theinitial properties of thewax and the propee ties desired in means-1 wart. In the practice of our invention, satisractory' wax compositions may be' prepared' by adding 'up to abeutiiw pen cent synthetic rubber resin to'thewax Since the rubber resin isrelatively'expensive; we} preter to-cmploy onlysuch amounts of 'the'resinas are necessary'toimpa'rt the desired properties to-t'he wax. If too large a'proporticnlofl'the synthetic" resin is employed t'hewax composition-becomes peratures employed in coating cheese:

For, coating cheese we, pfefer'toenmloya waxcompositionprepared by adding about I0-- per' cent I etic, rubber-resin to 90 per cent wax; such as commercial paraihn; I 4 In coating cheese according to our invention;

the cylinder or block of curd; wlrliclr has-Been set aside ibr a day or'twcrto permit a' partial' rindcoating which'is PIiaMe over a'wide temperature 1 range which domwises heating a petroleum wax to about 220"F.,"adding thereto up to about 10 cent; thermopiastic condensation product obtai'neet'by reacting rubber with an amphoteric 4 metal: halide, agitating the mixture until the mixture thickens, allowing the thickened mixture to stand 1011a m mm sz miwsmumr remains the mum tem-nu 2. The metmdwtpsepumgm position adapted 'toaceatmgr cheese! itsfina s coating which is pliable over a wide tempemltmw range which; complfl'eshmnw 220 n, mam wewmmua mm t'itm product" 0W by: my Mw man amphoteric metalhalide, agitating file-m ture until steam me mclemsmmime thicliened mizture 'to -stmii "to! fiwfltlfl ms to: commuted and memmrmmim tho m= p tu-re to WP. tovflsrmainommmm mass.

3. The method on m une a made, agitating them-11mm w snowin the ma m d:- aim to 5m 1 v anqtreneaenesalesmerm v wwe ewwe short period 05 time formedl 6 oohpositi'on adapter! 16! comm cheese -tomm: a coating which is pliable over a wide temper-awfu range," which: comprises a mixture ofwm'aad 8 mine? pzopertioa erresm" obtained bymeacung mm w enan meme-- 

